Make a roux by heating 2 tbsp. of oil until hot, add flour and stir until dark brown. Take one cup of water from the boiling 2 quarts of water, add to flour mixture. When well blended, add back to boiling water. Heat 2 heaping tbsp. of bacon fat, fry cut okra in fat until slime is removed. Add onions and sweet pepper to okra and cook until tender. Add tomatoes and garlic to okra, onion, pepper mixture. Fry about five minutes, add mixture to roux and water. Peel and wash shrimp. Pick through crabmeat for any remaining shell. Add seafood to other ingredients. Salt and pepper to taste. Simmer gumbo for 1 1/2 hours. Serve hot over cooked rice.

American. Wild caught. 100 percent domestic. When you buy shrimp from C.F. Gollott & Son Seafood, this is exactly what you're going to get. We take pride in a generational company standard that our shrimp will only be harvested from the Gulf of Mexico. The taste is matchless and freshness is our priority. From God's pond to your plate, shrimp from C.F. Gollott & Son Seafood is the No. 1 quality choice for customers nationwide.